This ice-cream recipe uses non-dairy creamer and is
peppermint-flavoured.

Ingredients
100g castor sugar
1 litre full cream milk (UHT milk)
500g non-dairy creamer
1/2 tsp vanilla essence
1/2 tsp peppermint essence
Method
Chill a container in the refrigerator. Set the refrigerator at the
coldest setting. Combine sugar, milk and non-dairy creamer in a
large mixing bowl. Use a wire whisk to stir continuously until
mixture is well blended and the sugar has dissolved. Stir in

Pour mixture into the container and cover, then freeze for at least
four hours. Remove the container from the freezer. Whip up the
semi-frozen mixture until it turns creamy and doubles in bulk.
Return the container to the freezer and freeze for another fi

Just before serving, remove the container from the freezer and set
aside for five to six minutes to soften slightly so it can be
scooped out easily.

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